Snake River Chicken Sandwich (gf) Recipe

Combine mango puree, ketchup, apple cider vinegar, brown sugar, tamari (or soy sauce), smoked paprika, minced garlic, yellow mustard, red pepper flakes, and 1/4 tsp salt in a small saucepan.

Bring mixture to a gentle simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer 8–10 minutes until slightly thickened and glossy.

Taste and adjust seasoning—add a pinch more salt or a touch more vinegar for brightness. Remove from heat and let cool to room temperature. Sauce will thicken further as it cools.

Slice the sweet onion into 1/2-inch rings. Separate into individual rings and place in a bowl of cold water with 1 tsp lemon juice for 10 minutes to remove bite, then drain and pat dry.

In a medium bowl whisk together gluten-free flour, cornstarch, baking powder and 1/2 tsp salt. Add very cold club soda and whisk briefly until a slightly lumpy batter forms — do not overmix.

Heat neutral oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and float.

Working in batches, dip onion rings into the batter to coat, then carefully slide into hot oil. Fry 2–3 minutes until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Season lightly with salt while hot.

Keep rings warm in a low oven (200°F / 95°C) if making ahead.

Butterfly each chicken breast or pound to about 1/2-inch thickness for even cooking.

In a small bowl combine 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts.

Preheat a grill or grill pan over medium-high heat and oil the grates. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good grill marks.

In the last 1–2 minutes of grilling, place a slice of smoked cheddar on each breast and close grill lid or cover with foil to melt the cheese.

Transfer chicken to a resting tray and let rest 5 minutes before assembling to keep juices.

Split the gluten-free brioche buns and lightly butter the cut sides with 2 tbsp unsalted butter total. Toast on the grill or in a skillet, buttered-side down, until golden, about 1–2 minutes.

Slice the tomato into 4 even slices and thinly slice the red onion into rings (reserve extra onion rings for topping or discard as desired).

Spread about 2 tbsp of the cooled mango BBQ sauce on the bottom half of each toasted bun.

Place one rested chicken breast (with melted smoked cheddar) on each sauced bottom bun.

Top the chicken with 2–3 crispy gluten-free onion rings per sandwich, then add butterleaf lettuce and one tomato slice. Add a few raw red onion rings on top if desired for bite.

Brush a thin smear of mango BBQ on the top bun and close the sandwich. Serve immediately while onion rings are crisp and chicken is warm.